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Combine red onion, juice of a lemon, and salt in a bowl with the sumac. Set aside to quickly pickle.
Fry the finely chopped onion until golden, then remove it from the pan.
In a bowl, mix the onion, chopped herbs, cooked rice, 1 tbsp flour, ground coriander, eggs, and a pinch of salt.
Add a generous amount of olive oil to a large frying pan and when the oil is hot fry the fritters until golden and crispy. Drain on kitchen roll and season with salt.
Mix the kefir and tahini until smooth (add more tahini if needed) and season with salt.
Toss in some extra pickled herbs with the pickled red onion.
Serve everything up with lemon wedges.